Muffuletta-Stuffed Grilled Peppers

Prep time:10 min
Total time:26 min

Serves 8


8 mini bell peppers (mix of red, yellow and orange)

1/2 cup cream cheese, softened

1/2 cup shredded Italian cheese blend

1/4 cup Longo’s Signature Muffuletta, well drained

Torn basil leaves and Longo’s Balsamic Glaze (optional)


  • Cut peppers in half lengthwise, keeping stems intact; discard seeds.
  • Blend cream cheese with shredded cheese and muffuletta until well combined. Divide cheese mixture between pepper halves. (Stuffed peppers can be prepared and reserved in the refrigerator for up to 2 days before grilling.)
  • Preheat grill to medium heat and line with a reusable grill mat or non-stick aluminum foil. Grill peppers, without turning, for 6 to 8 minutes or until bottoms of peppers are lightly charred and cheese is oozy. Transfer to a serving platter. Let stand for 10 minutes before serving. Garnish with basil leaves and balsamic glaze (if using).

A dash of advice

Run a chef’s knife through the muffuletta to chop larger chunks of olives for a more uniform filling.

Nutritional Information

Per serving: 80 calories
  • Protein 3g
  • Fibre 1g
  • Fat 7g
  • Sugar 2g
  • Carbs 3g
  • Sodium 230mg